MONICA CAVIA SAIZ

Dr. Monica Cavia Saiz is an Associate Professor at the Department of Biotechnology and Food Science within the College of Sciences at Universidad de Burgos. Her research focuses on biochemical properties of food products and their impact on health.

• Education: PhD in Biochemistry and Molecular Biology from Universidad de Burgos (2010)
• Thesis: Antioxidant characteristics and effects on oxidative stress biomarkers of debittered grapefruit juice using enzymatic and resin-based technologies

She actively investigates food technology applications for health benefits, particularly through the ALTESA ALIMENTOS, TECNOLOGÍA Y SALUD research group. Her work bridges biochemical analysis with food processing innovations.

As part of the consolidated research unit 073, Dr. Cavia Saiz contributes to advancements in food science through interdisciplinary approaches combining enzymatic treatments and biomarker analysis.